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3/4

Made the recipe as written and liked it, but wonder what I missed since mine was dry and stuck to the bottom of the baking dish. I questioned when I put it in the oven whether 450 for 20 minutes was too hot/too long to essentially cook the eggs and warm up the rest. I reread the recipe thinking I'd missed something, but... I can't see that anyone else has had this problem. Will give it another go and lower the temp for 20 minutes.

lupinlady
from Bethany, CT
/ 06.10.2015

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I followed this recipe to a T. It was good but not great. I actually give it two and a half stars. For me what ruined it, was the two eggs. Next time, if I were to make this again, I would cut the egg down to one. With two eggs, the rice had a weird consistency and it distracted from the dish rather than tying the ingredients together. The the flavor of the eggs overpowered the subtle flavors of the rest of the mixture. But really, my husband liked it. And it looked rather pretty and it was good. It just needs to be tweaked slightly.

abanka
from Durham, NC
/ 06.30.2013

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Okay, I made a bunch
of changes but loved
how it came out. I
carmelized the onion
with the garlic in a
skillet while the
zucchini slices
roasted. Added
mushrooms and
chopped sundried
tomatoes to the
skillet and then 1
1/2 cups of leftover
rice along with the
eggs, some parmesan
cheese (1/3 cup?)
and a can of fire
roasted tomatoes.
Lots of pepper and
some salt and a
squeeze of dijon
mustard. Still
seemed a bit bland,
so I went totally
off the reservation
and added about 1/2
tsp. hot curry paste
which was great. I'd add more next time.
Layered this mixture
with the roasted
zucchini and then
topped with panko
bread crumbs mixed
with parmesan cheese
and with a quick
coating of cooking
spray to help it
crisp. Served with roasted chicken. Really,
really good.

A Cook
from New York City
/ 06.19.2013

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I made this again last night and we all loved it! Roasting really brings out the flavors of the veggies. I made the recipe as written, except that I used dried thyme leaves and cooked the zucchini and tomato on opposite ends of the same cookie sheet (to save washing an extra pan-this recipe produces a lot of dishes to be washed).

A Cook
from Manchester, NH
/ 01.02.2013

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It smelled so good in the house, but the result was a complete let down, it definitely lacks something and was bland. Although it is easy to make, the ratio time to flavor is too high as already mentioned by other reviewers. I tried to serve this as a main course with bread and salad, but I think it is really a side dish.

A Cook
from Montreal, QC
/ 09.06.2012

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Roasting the vegetables took a while, but it was worth it! I cooked up some italian sausage and added it to the rice. Will definitely make it again.

pdxchef
from Portland, OR
/ 06.23.2012

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This was a surprisingly good side dish. I used brown rice and loved it's hearty texture with the veggies and cheese. Also after some other reviews I was a little concerned it might be bland so I mixed in a couple of tablespoons of pesto with the rice mixture. I grilled my zucchini as well.Served with italian style country pork ribs, but it could really stand alone. Hearty, rich without being too heavy, and all in all better than the sum of its parts.

otwell
from San Diego
/ 06.22.2012

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Like other reviewers, I used brown rice and more of it. I also caramelized the onions, and used canned roasted tomatoes. (If I were to roast the tomatoes myself, I think I'd slow-roast them, and use more.) I mixed the rice and onions, then added enough packaged egg white ("ReddiEgg") to make the mixture drippy moist. I don't think you need the extra tablespoon of oil. All in all, this was a very nice thing to serve for a weekday supper along with a green salad. It's also great for the next day's lunch.

A Cook
from Palos Verdes Estates, CA
/ 05.22.2012

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I grilled my zucchini and used fire roasted canned tomatoes. It was delicious.

peekan
/ 10.30.2011

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I think this recipe was very flavorful and is a great way to use some of the prolific zucchini from the garden. Keeping to the recipe ratio, I used 1 C of leftover long grain brown rice. The recipe reads to cook the onions until tender, but I cooked them until they were caramelized. This added much flavor to the dish. I also used fresh picked Sungold cherry tomatoes (I roasted them whole). The fresh thyme was also delicious! I also like how it was not heavy on the rice so the taste and seasoning of the vegetables came through. It didn't seem terribly time consuming as many of the steps could be done simultaneously (and as for dishes, lining the roasting pans with parchment cuts down on clean-up!) It's a nice keeper recipe for our summer produce!